Ajwain Pakodas are very tasty and flavorful that your entire home will b filled with an exciting aroma. we call these leaves as Panikoorka leaves. These leaves are so good to cure stomach ace, improve digestion, cure common cold, also these are added to prepare herbal juices and many more. Only make sure these should be consumed in moderate amount.
Now coming back with my today's recipe - I made crispy pakodas out of tender leaves. The beauty of this dish is that the whole leaf is used as it is 😊. These can be chopped as well. The taste remains the same but the look differs.The batter I prepared is same just as you prepare normally for pakodas. Can add or avoid the ingredients according to your taste buds.
 |
INGREDIENTS
15 to 20 Ajwain leaves
3/4 cup Besan
1 tbsp Rice flour
1 tsp Kashmiri chilly powder
1/2 tsp Ginger Garlic paste (optional)
1/2 tsp Jeera powder.
Pinch of crushed Ajwain seeds.
Pinch of Hing.
Pinch of Soda powder
Salt to taste.
Water as much needed.
Oil for deep fry
METHOD.
Wash the leaves and patch it dry. Combine all the ingredients given above except oil. The consistency should be semi thick batter. Heat oil in a kadai. Coat each leaf with the batter and deep fry till golden and crisp. Drain on tissue paper. Serve hot with your fav dip :) I had remaining batter so as a compliment, added few onions for onion pakodas :)
ENJOY!!!
0 comments:
Post a Comment